Kanafa and Simple Syrup

This is such an amazing dessert -- so simple and decadent. This dessert comes from our grandfather Zaki's birthplace, Nablus, Palestine. Our mom told us that during Christmas, my grandfather would make this over hot coals on aluminum tray!! They used fresh curdled goat milk cheese they would make themselves. Nowadays, we can whip this up in about 30 minutes!

Katafi (also called kadaifi) is shredded dough, found in the freezer section of most middle eastern or Greek supermarkets. I choose to keep it mostly frozen when shredding it, and I use a food processor to cut the time in half (and it's much easier on your hands!). I also like to use salted butter, I like the contrast with the sugar, but I know my mom and tata wouldn't approve!

• 454 g (1 package) of katafi
• 2 tubs of 454g ricotta cheese
• 1 cup of room temperature unsalted butter

Simple Syrup

• 1 1/2 cups white sugar
• 3/4 cup water
• squeeze of lemon

In a food processor cut the katafi into approximately 1/2 cm pieces. Place a metal tray on your stove top, turn the heat on low. Place the butter and all of the katafi in the tray, and with your hands blend the butter into the shredded dough thoroughly until all the butter is absorbed and it's nice and fluffy. This will take about 20 minutes, and the dough will cook a little on the low heat.

Once complete, divide the katafi and butter mixture in half. Spread half the mixture evenly on the bottom of a 9" x 13" baking tray and pat it down. Then layer the ricotta cheese evenly over the katafi mixture. Top the ricotta cheese with the remaining katafi and butter mixture. You can make this ahead and kept in the fridge up to two days or you can freeze it.

Once ready to serve, bake uncovered at 350°F for approximately 30-40 minutes or until the edges become golden. At this point you can turn the broiler on and brown the top...DO NOT LEAVE IT OR IT WILL BURN.

While the kanafa is baking, mix the sugar and water over medium heat. Once it boils, add in the lemon and leave to cool. The lemon prevents the sugar from crystallizing again.

Once the kanafa is golden on top, take it out of the oven and pour or ladle the simple syrup over top evenly. Let it sit for about 10 minutes before cutting and serving.